Ingredients

The following ingredients have 12 Servings
  • 40 ounces frozen corn, (or 8 cups fresh shucked corn)
  • 6 tablespoons unsalted butter
  • 1 sweet onion, (peeled and diced)
  • 4 ounces cream cheese
  • 3 tablespoons sugar
  • 3 tablespoons cornmeal
  • 1 teaspoons smoked paprika
  • 2 1/4 cups whole milk
  • salt (and pepper)

Instruction

  • Place the butter and chopped onions in a skillet. Set over medium heat, and sauté until the onions are soft.
  • Pour the onions and butter into the crock of a large slow cooker. Add the corn, cream cheese, sugar, cornmeal, paprika, 1 1/2 teaspoons salt, 1/2 teaspoon black pepper, and milk.
  • Cover the slow cooker, turn on high, and cook for 8-10 hours, stirring the corn every couple hours. About 1 hour before ready to serve, use a potato masher to smash part of the corn, to enhance the creamy texture. Then stir, cover, and resume cooking until ready to serve.